This was my first attempt at making Pumpkin Gnocchi (nyoh-kee)! I've never made gnocchi before and I decided to try making it with pumpkin as I didn't have any potatoes and pumpkin was my substitute.
Gnocchi is surprisingly very simple to make, and you only need a few ingredients. It works out perfectly for a quick and easy recipe that is gluten and wheat free!
Additionally if you have food allergies this a delicious wheat and gluten free gnocchi recipe. I have come across one or two store bought packages of gnocchi that are wheat and/or gluten, usually they use white flour, however always read labels and double check for cross contamination.
Gnocchi is great addition to a soup recipe, dessert, or even to enjoy with just a sauce poured over them. You can also make it in various sizes to suit your taste. I like to make the gnocchi a little on the small side.
Combine flours and spices into a bowl and mix well. Add can of pumpkin and mix using your hands. Knead the dough for a minute or two.
Sprinkle surface with a little rice flour and take a fist size piece of the dough and roll out the dough with a back and forth motion to stretch out the dough and form a roll (rope of dough) Roll out the dough into desired width (approx. the width of a finger).
Next cut dough into 1-2cm pieces, imprint with a fork if desired or pinch with your fingers. Repeat until you have used all of the dough. Place gnocchi on a plate leaving space to prevent sticking.
Bring water to a boil in a large pan and add 3 tsp. of sea salt. Tap gnocchi one by one from plate into boiling water (watch out for splashing).
Stir the gnocchi a little and leave to cook for approx 2-3 mins (gnocchi will reach the surface when done). Scoop out the gnocchi with a slotted spoon and shake off the water and transfer to a tray to dry.
Drizzle with a little olive oil and your favorite sauce or place into a frying pan with olive oil and fry for approx 3-5 mins (until a little golden).